Step-by-Step Method

Prepare the Pastry Cream:

Heat milk and vanilla in a saucepan until warm. Set aside.

Whisk egg yolks and sugar in a bowl until smooth, then mix in cornstarch.

Gradually whisk in the warm milk, ensuring it doesn’t scramble the eggs.

Pour back into the saucepan and cook on low heat, stirring continuously, until thickened (about 10 minutes).

Transfer to a bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate once cooled.

Make the Pastry Dough:

Sift flour into a bowl, add sugar, baking powder, lemon zest, and salt. Mix well.

Add butter and egg, mixing until the mixture resembles crumbs.

Knead until smooth, wrap in plastic, and refrigerate for 30 minutes to 1 hour.

Assemble the Tart:

Preheat the oven to 180°C (350°F).

Roll the chilled pastry on a floured surface to ¼ inch thickness.

Line the tart pan with the pastry, trimming excess edges, and prick the base with a fork. Chill for another 30 minutes.

Fill the pastry shell with the prepared custard, smooth the surface, and sprinkle pine nuts over the top.

Bake and Serve:

Bake for 50 minutes, until golden.

Let the tart cool in the pan for 5 minutes before transferring it to a wire rack.

Dust with powdered sugar before serving.

Variations & Tips

Gluten-Free Option: Substitute flour with a gluten-free blend.

Dairy-Free: Use almond milk or oat milk for the pastry cream and plant-based butter for the pastry.

Nut-Free: Replace pine nuts with shredded coconut or omit entirely.

Zest Flavor Boost: Add orange zest for a citrusy twist.